Ingredients
Dry Ingredients
1 ½ cups all-purpose flour
½ cup cocoa powder
½ teaspoon baking soda
½ teaspoon salt
Wet Ingredients
½ cup sourdough discard (unfed starter)
½ cup butter (softened, not melted)
¾ cup brown sugar
¼ cup white sugar
1 large egg
1 teaspoon vanilla extract
Optional Add-ins
½ to 1 cup chocolate chips or chopped chocolate
½ cup chopped nuts (optional)
Step 1: Prepare the butter and sugar
In a large mixing bowl, add softened butter, brown sugar, and white sugar. Cream them together using a whisk or spoon until the mixture becomes light, smooth, and slightly fluffy. This step helps create a soft cookie texture.
Step 2: Add egg and vanilla
Crack in the egg and add vanilla extract. Mix well until everything is fully combined and smooth.
Step 3: Add sourdough discard
Add the sourdough discard to the mixture. Stir until fully incorporated. This gives the cookies a slight tang and enhances flavor.
Step 4: Mix dry ingredients separately
In another bowl, combine flour, cocoa powder, baking soda, and salt. Mix well to evenly distribute everything and remove any lumps.
Step 5: Combine wet and dry mixtures
Gradually add the dry ingredients into the wet mixture. Mix slowly until a thick cookie dough forms. Do not overmix, as it can make cookies tough.
Step 6: Add chocolate chips or nuts
Fold in chocolate chips or chopped chocolate. You can also add nuts if you like extra texture.
Step 7: Chill the dough (important step)
Cover the dough and place it in the refrigerator for at least 30 minutes, or up to 12 hours. Chilling improves flavor and prevents cookies from spreading too much.
Step 8: Preheat oven
Preheat your oven to 180°C and line a baking tray with parchment paper.
Step 9: Shape the cookies
Take small portions of dough and roll them into balls. Place them on the baking tray, leaving space between each cookie.
Step 10: Bake the cookies
Bake for 10 to 12 minutes. The edges should look set, but the center will still be soft.
Step 11: Cool the cookies
Remove from the oven and let the cookies rest on the tray for 5 minutes. Then transfer them to a cooling rack. They will firm up as they cool.
Step 12: Serve
Enjoy warm or at room temperature. These cookies will be soft, rich, slightly tangy, and full of chocolate flavor.
Extra Tips for Best Results
Use room temperature butter for easy mixing.
Do not skip chilling the dough.
For extra gooey cookies, slightly underbake them.
For crispier cookies, bake a little longer.
